Wild Salmon with Roasted Potatoes & Green Garlic Aioli

Get potatoes roasting in the oven, then toward the end of cooking, drop a piece of fish on the side, to cook in a flash. Finish with a dollop of garlicky aioli and a big squeeze of lemon.

What You Get

Potatoes

Wild salmon (see note below)

Pre-washed salad mix

Lemon

Green garlic aioli

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 15 minutes 

Total Time: 30 minutes 

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil.

Step 2

Cut the potatoes into halves or quarters, depending on size. Pile on the prepared pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast until the potatoes are tender and beginning to brown, about 25 minutes.

Step 3

Remove the salmon from the packaging, pat dry with paper towels, brush on both sides with 1 tablespoon olive oil, and season with salt and pepper. When the potatoes are ready, stir and move them over to half of the pan. Add the salmon to the other half. Return the pan to the oven and continue to cook until the salmon flakes when pierced with a fork, but is still a little pink at the center, 6 to 8 minutes, depending on the thickness of the fillet.

Step 4

In a bowl, toss the salad with the juice of ½ lemon, 1 tablespoon olive oil, and a sprinkle of salt. Cut the remaining ½ lemon into wedges for serving.

Step 5

Transfer the salmon to plates, with the roasted potatoes and salad on the side. Add a spoonful of green garlic aioli and serve warm, with the lemon wedges for squeezing.

Contains: eggs, fish.

Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.